This month we are sharing a true classic, a signature breakfast dish that is a real favorite at Grand Residences. We hope that you’ll soon be here to enjoy it with us.
Eggs Benedict with Smoked Salmon
- 4 eggs
- 2 English muffins
- 6oz smoked salmon
- Hash browns
For the Hollandaise sauce
- 4 egg yolks
- 6oz butter
- 2 teaspoons of vinegar
- 1 teaspoon of lemon juice
- 1 tomato
- 4oz parsley
- 1 clove garlic
- 2oz breadcrumbs
- 1 shallot
- 20ml olive oil (0.7 fluid oz)
Make the hollandaise sauce first. Put the lemon juice and vinegar in a small bowl, add the egg yolks and beat with a whisk until smooth and frothy. Place the bowl over a pot of boiling water and beat until the mixture thickens. Gradually add butter, beating constantly until thickened; If the mixture appears to be splitting, remove from the heat for a few minutes. Season and keep warm.
To poach the eggs, bring a large saucepan of water to the boil and add the vinegar. Turn the heat down when the water is simmering. Stir the water, then slide in the eggs one by one. Cook each for about 4 minutes, then remove with a slotted spoon.
Lightly toast and spread the muffins, then put a couple of salmon slices on each half. Top each with an egg, pour on some hollandaise sauce, and garnish with chopped parsley.
Cut the tomato in half crosswise. Scoop out the seeds from the tomatoes. Sprinkle the tomato halves with half the salt and pepper.
In a medium bowl, combine the garlic, shallot, parsley, breadcrumbs, and the remaining salt and pepper. Stir to mix. Drizzle a tablespoon of olive oil into the breadcrumb mixture while stirring to coat.
Pour the breadcrumb mixture over the tomatoes. Drizzle with the remaining olive oil and bake for 15-18 minutes or until the crumbs are golden brown and the tomato is slightly softened but still has its shape.